Say hello to your new favorite quick dinner. These Asian-style tuna cakes are savory, lightly crispy, and packed with bold, comforting flavor; the kind of meal that feels exciting without taking a lot of effort.

They come together fast (pan or air-fryer), use simple pantry staples, and are easy on the budget, which is exactly why I make them so often. My family loves them, and they disappear so quickly that I've learned to make extra every single time.

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Asian-Style Tuna Cakes

The flavors are balanced, not too salty, not too spicy, and just right for an easy weeknight meal. If you enjoy simple Asian-inspired dinners that deliver big flavor without stress, this recipe is one you'll keep coming back to. And if that's your style of cooking, you'll also love the rest of my Asian-inspired recipes waiting for you

Ingredients

Tuna - I always keep canned tuna in oil in my pantry for quick meals. Try these with canned salmon, too!
Breadcrumbs - They help the cakes hold together and get crisp. Panko works too, but will make the cakes drier. I like these crumbs as they are fine and perfect for adding texture without making the patties dry.
Soy sauce - Adds that savory depth. If you're gluten-free, tamari or coconut aminos are perfect too.
Ginger - Ground ginger keeps it simple, but fresh-grated ginger will be healthier and bring a brighter kick if you have it.
Mayo - This is for the spicy mayo sauce. For a lighter version, I always go for Greek yogurt or sour cream. Also try my Korean spicy mayo with these. So good!
If you like fish recipes, try salmon cakes, burgers, and parmesan crusted cod.

📋 You can find the full ingredient list in the Recipe Card below the article.

How To Make Tuna Cakes

Combine the tuna, egg, breadcrumbs, soy sauce, ginger, salt, and pepper until the mixture sticks together.
Using this cookie scoop, shape into small patties. I usually aim for 6 to 8.

Warm a little oil in a pan and cook each patty until golden on both sides. A fish spatula makes flipping these so much easier.
Mix the mayo and sriracha to make the spicy sauce.

Drizzle the spicy mayo over the warm tuna cakes or serve it on the side.

One Smart Tip That Makes These Cakes Better

Let the tuna mixture rest for 5 minutes before shaping. It helps everything bind better and makes the cakes hold together beautifully while cooking.

2nd Option: Air Fryer Method for Tuna Cakes

Form the tuna cakes as usual.
Lightly spray both sides with oil so they crisp up.
Place them in a single layer in your air fryer basket (don't stack).
Air fry at 375°F for 8-10 minutes, flipping halfway.
Cook until they're golden and feel firm to the touch.
Serve with the spicy mayo as usual.

My Tips for the Air Fryer

• If your air fryer runs hot, check them at the 7-minute mark. This is the air fryer brand I swear by!
• Thinner patties cook more evenly, so avoid shaping them too thick.
• A tiny spray of oil makes a big difference with browning.
• For extra crisp edges, add 1 extra minute.

My Favorite Tools

Nonstick skillet - I used my favorite nonstick pan for this recipe.
Mixing bowls
Breadcrumbs - Breadcrumbs keep the patties together. I use this brand.
Cookies scoop
My favorite Sriracha brand.
Silicone spatula - Useful for mixing the tuna mixture smoothly.

Tips

Thin patties crisp faster, so don't make them too thick.
A quick rest in the fridge helps the patties firm up if your mix feels soft.
A hot pan makes the outside golden without drying the inside out.
Tamari or coconut aminos work great if soy sauce is a no-go.
You can adjust the spice by adding more or less sriracha.
These work well air-fried too, just give them a light spray of oil.
A squeeze of lime brightens the flavors more than you'd expect.
If the mix feels dry, add a splash of mayo or a tiny bit more soy sauce.
Don't skip draining the tuna well or the patties won't hold their shape.

Why Everyone Loves These Tuna Cakes

These tuna cakes are crispy on the outside, tender on the inside, and packed with savory flavor; without frying or fancy ingredients. They're quick, budget-friendly, and perfect for busy nights when you still want something exciting on the table.

Serving Suggestions

Lime cilantro rice or fried rice
Lettuce cups for a lighter option
A quick Asian cucumber salad
Vegetable pancakes

Freezing And Storing Instructions

To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
To Freeze. Freeze the cooked cakes on a tray, then move them to a bag. They keep well for about 2 months.
To Make Ahead. Form the patties and refrigerate them uncooked for up to a day.
To Reheat. Warm in a skillet or air fryer so they stay crisp.

More Asian Recipes

Before You Head Out

If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️

Recipe Card

Julia

Asian-Style Tuna Cakes with Spicy Mayo

5 from 1 vote

Try these quick and easy Asian-Style Tuna Cakes with Spicy Mayo. A healthy, crispy tuna cake recipe made with canned tuna and bold flavor.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings: 8 small patties

Course: Main Course

Calories: 113

Ingredients Method Nutrition

Ingredients

For Fishcakes

2 cans tuna in water drained (5 oz each)
1 large egg
¼ cup breadcrumbs
1 tablespoon soy sauce
1 teaspoon ground ginger
salt and black pepper to taste
1-2 tablespoons olive oil for cooking (optional)

Spicy Mayo

3 tablespoon mayonnaise 45 ml
1 teaspoon sriracha sauce 5 ml, or to taste

Method

Combine the tuna, egg, breadcrumbs, soy sauce, ginger, salt, and pepper until the mixture sticks together.
2 cans tuna in water, ¼ cup breadcrumbs, 1 tablespoon soy sauce, 1 teaspoon ground ginger, salt and black pepper, 1 large egg
Shape into small patties. I usually aim for 6 to 8.
Warm a little oil in a skillet and cook each patty until golden on both sides.
1-2 tablespoons olive oil
Mix the mayo and sriracha to make the spicy sauce.
3 tablespoon mayonnaise, 1 teaspoon sriracha sauce
Drizzle the spicy mayo over the warm tuna cakes or serve it on the side.

Nutrition

Calories: 113kcalCarbohydrates: 3gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 41mgSodium: 300mgPotassium: 100mgFiber: 0.2gSugar: 0.3gVitamin A: 62IUVitamin C: 0.4mgCalcium: 19mgIron: 1mg